Happy to share! I've been having trouble posting this on the Shared Recipes, but will keep trying to do so. In the meantime:
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2 c. sugar
1 lb. butter
1/2 c. almonds; chopped
1 11-12 oz. pkg. milk chocolate chips
1 6 oz. pkg. semi-sweet chocolate chips
1/2-1 c. almonds; chopped finely
NOTE: This recipe requires a candy thermometer. I got the recipe from someone who grew up in South Africa, so the temperature is in Centigrade, not Fahrenheit. I just have never taken the time to adjust my recipe to American standards!!!
NOTE 2: This may seem really complicated at first, but after your first batch it’ll seem rather easy.
Lightly spray 2 cookie sheets with Pam, or line with Parchment paper (I prefer the Parchment paper).
Put butter in bottom of large cooking pan, add sugar, and cook over medium heat stirring constantly, until temperature on thermometer reaches 145 degrees C (not F). Add 1/2 cup chopped almonds. Continue cooking and stirring until temperature reaches 160 – 165 degrees C. Do not undercook. (The candy will start to turn brown in color. If it smells like burned sugar, you’ve cooked it too long and it will be difficult to spread out on the cookie sheet.) Once the temperature reaches 160-165, immediately pour onto the cookie sheets and using a wooden spoon, spread out to the edges of the pans.
While it cools, melt chocolate chips in large bowl in microwave. When the Roca is cool and hardened, spread half the melted chocolate onto the Roca, and sprinkle on half of the finely chopped almonds.
When the chocolate has hardened and is no longer sticky to the touch, turn the Roca over. (To make this easier, I have 2 sizes of cookie sheets. I use the smaller cookie sheets when I first pour out the cooked candy. When it’s time to turn the Roca, I put the larger cookie sheet over the top of the smaller, and flip it in one smooth motion. This prevents the Roca from breaking up.) Using the remaining melted chocolate, cover the second side of the Roca with the chocolate, and sprinkle on remaining finely chopped almonds.
Once the chocolate is hardened, you are ready to break the Roca into whatever size pieces your heart desires! I store the Roca in a sealed container in the refrigerator, up to one month.